Lots going on around here! Let’s see… we had a great Valentine’s day! I made strawberry pancakes for my kiddos with my own baking mix.
I’m still trying to perfect the ratios but I will posts as soon as I like the results. They love pancakes and request them most mornings (well the one that talks does!). Both gobble them up every time. I put bananas, berries (either blue or straw) and then after they are made, top them with cashew butter. They are delicious!
In other news, winter is slowly making its way out of Florida and spring should be here soon! Yay! I made this Chicken and Sweet Potato thing still in the heart of the cold but I think it could be good year round. Maybe I just love sweet potatoes a little too much!
One-Pot Chicken with Sweet Potatoes and Spinach
Ingredients:
- 1/2 tsp garlic and onion powder, each
- 1/4 tsp oregano
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 TBL olive oil
- 1 lb chicken tenders (or cut up larger breast pieces)
- 1 onion, chopped
- 4 oz mushrooms, sliced
- 1-1 1/2 lb sweet potato, diced 1/2 inch cubes
- 1 1/3 cup chicken broth
- 1/2 cup baby spinach, chopped
Directions:
Start by stirring together the seasoning mix in a small bowl: garlic powder, onion powder, oregano, salt and pepper.
Lay out the chicken pieces and sprinkle with seasonings on both sides. Put oil in large, preheated pot and brown chicken on either side, about 3-4 min each. Remove and set aside.
Add onion, mushrooms and sweet potatoes to pan and cook for 8 min, stirring frequently.
Add oil if it starts to stick too much. Add chicken broth and salt and pepper to taste.
Bring to boil and cover. Replace chicken in pot and reduce heat.
Cook covered for 4-6 minutes until sweet potatoes are easily pierced with a fork. Turn off heat and stir in chopped spinach.
We put this on a bed of quinoa cooked in chicken stock. It was really just so yummy! You could also use brown rice or something similar but it was pretty good just on its own! Just for those of you that are interested, its also gluten free, dairy free and very simple to make. What more can you ask?!
- ½ tsp garlic and onion powder, each
- ¼ tsp oregano
- ½ tsp pepper
- ½ tsp salt
- 1 TBL olive oil
- 1 lb chicken tenders (or cut up larger breast pieces)
- 1 onion, chopped
- 4 oz mushrooms, sliced
- 1-1½ lb sweet potato, diced ½ inch cubes
- 1⅓ cup chicken broth
- ½ cup baby spinach, chopped
- Start by stirring together the seasoning mix in a small bowl: garlic powder, onion powder, oregano, salt and pepper.
- Lay out the chicken pieces and sprinkle with seasonings on both sides. Put oil in large, preheated pot and brown chicken on either side, about 3-4 min each. Remove and set aside.
- Add onion, mushrooms and sweet potatoes to pan and cook for 8 min, stirring frequently.
- Add oil if it starts to stick too much. Add chicken broth and salt and pepper to taste.
- Bring to boil and cover. Replace chicken in pot and reduce heat.
- Cook covered for 4-6 minutes until sweet potatoes are easily pierced with a fork. Turn off heat and stir in chopped spinach.
- Can be served over quinoa or brown rice if desired.
Please let me know what you thought of the One-Pot Chicken with Sweet potatoes and Spinach! I would love to hear from you!
